I'm only just now catching up on my emails for the week. I've read the
responses about Nutritional Yeast, and see that many assume it is just
Brewer's Yeast. Yes, that is one of them, another being torula yeast.
Brewer's Yeast is a brown or tan color, and comparatively less appealing
flavor. The nutritional yeast I buy comes in flakes or powder and is a bright
goldenrod yellow. It tastes very cheesy. I have suspected it is torula yeast,
but I don't know. It is just sold in bulk at my co-op as Nutritional Yeast.
Be careful smelling it, though. In powdered form it can be sharp to inhale
and always gets me sneezing or coughing.

Also, I see my cookie recipe posted with some strange characters and =20 in
it. If anyone needs it retyped without that, email me.

I've worked with Better-Than-Milk over the last several years. It really is
much better if you make it up ahead and refrigerate it overnight. I find it
disolves better if I mix it with a little hot water first, then add the cold
and refrigerate it. For drinking, I prefer soymilk, I like the richer taste
than rice milk which seems too thin and sweet. I always buy the vanilla
soymilk, never the plain. Makes a BIG difference. So Nice has a decent soy
milk that even plain tastes good. EdenSoy used to be my favorite, but it is
so expensive I haven't bought it for years. When I made the change from milk
to soymilk, I didn't like the soymilk much, but just decided I had to get
used to it and forced myself. If you have no other option to have dairy milk,
in about 6 weeks or a few months you no longer "remember" the feel and taste
of  dairy milk so much, and as my husband said, who is voluntarily milk-free
to help make life simpler for the rest of us, when he got a glass of cow's
milk later, he thought it was gross! He used to guzzle the stuff down. Even
the skim tasted too thick.

The one thing I find difficult to make is white sauce or cream sauces that
taste like the real dairy version. I've come up with some satisfactory
recipes using 1 (12.3 oz) box of Mori-Nu Silken Tofu, firm, regular (not
lite) with 1/4 cup Spectrum Spread (non-dairy, non-hydrogentated
butter/margarine substitute). Add a little liquid and blend together until
smooth. Proceed with the rest of the recipe. Silken tofu doesn't have as much
of a beany flavor as hard-style. I've made fabulous cream pies with it and
dairy eaters are amazed they are eating tofu. Anyway, the point is, you may
need to give it a few months to train your tastebuds away from dairy and
toward soy. Eventually, you may prefer it. Carrie